Lamb Korma

My lamb korma recipe features succulent lamb simmered in an aromatic and creamy sauce. Make it on the stovetop, in a slow cooker, or in the Instant Pot! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Indian

Prep Time 5

Cook Time 55

Total Time 1

Servings servings

Calories 350kcal

Author Arman Liew

Ingredients

1 1/2 pounds lamb cubed
1 cup plain yogurt
1 teaspoon cinnamon
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili pepper
1/2 teaspoon turmeric

For the sauce

1/2 cup cashews
1 small onion thinly sliced
1 inch ginger sliced
2 1/3 cups warm water divided
2 tablespoons butter or ghee
2 bay leaves
1 teaspoon coriander
5 whole cardamom pods bruised
1 small cinnamon stick
5 cloves garlic sliced
1 1/2 tablespoons shredded coconut

Instructions

Combine the lamb meat with the spices and yogurt and mix well. Allow to marinate for at least 10 minutes or up to 24 hours.
Blend the cashews with one cup of boiling water to create a paste. Blend the onion with 3 tablespoons of water to create an onion paste and blend the ginger with 3 tablespoons of water to create a ginger paste.
Heat the butter in a pot over medium heat and add cardamom, coriander, bay leaves, and cinnamon. Cook for 1-2 minutes, add the onion paste, and cook for two more minutes. Add garlic and ginger paste and cook for one more minute.
Remove the cinnamon stick and blend the rest of the ingredients from the pot into a thick paste. Place back into the pot along with the cinnamon, followed by the marinated lamb.
Cook for a couple of minutes, then add the shredded coconut, mix, and add cashew paste with the remaining cup of water.
Bring to a simmer, adjust the heat to low, and cook for 60 minutes, occasionally stirring, or until the lamb becomes tender.

Video

Notes

TO STORE: Place leftovers in an airtight container and store it in the fridge for up to 2 days.

TO FREEZE: You can freeze the korma in a shallow container for 2 to 3 months.

TO REHEAT: Reheat lamb korma on the stove over medium heat, adding a dash of water or broth if needed. You can also reheat it in the microwave.

Instant Pot method: Set the pot to Sauté mode. Melt butter and cook the spices with the onion and garlic-ginger paste for several minutes. Add the marinated lamb, coconut, cashew paste, and water. Lock the lid and pressure cook for 20 minutes, then release the pressure naturally for 10 minutes. Quick release the remaining pressure.

Slow cooker method: Cook the spices and both pastes in a skillet on the stove. Add the paste mixture, lamb, coconut, cashew paste, and water to the slow cooker. Cook on high for 4 hours or low for 6 hours.

Nutrition